hi there I'm building/renovating seriously an old butchers shop to create a modern* restaurant in my town 200ks from Sydney and 100ks from Canberra
i have a 6 year old daughter and so will not open on Sundays ,and there's no point opening on Mondays, we're only a 28,000 town so I'll only open Thursday Friday Saturday nights, we open in about 4 -5 months and besides my bread recipe an appetizer and quite a few desserts i haven't done much re the menu but 28 years on the tools ,I'm not too stressed
I'm a team player and hope i can help others and always listen , so I'm just sayin' hi and i hope i can be an active participant here and sorry if i get annoying with too many questions ,i have been reading here for quite a while so i thought it best to join
cheers
Steve
Edited by Steve Walker - 6/18/12 at 7:01am
